Whole Wheat Graham Crackers

I have been making this recipe for homemade graham crackers for a few years now and love them. You and your kids will never know that they are good for you. Now, I bought graham flour to experiment with when I initially started perfecting my graham cracker recipe, and I’ll be honest, I couldn’t tell any difference in taste or texture.
Graham flour is whole wheat flour in which the individual parts of the wheat kernel are ground separately. The endosperm is ground very finely and the bran and the germ are ground coarsely. The separately ground parts are then recombined to make graham flour. The ratio of the parts of the kernel that are recombined are different from how they come in nature (more endosperm is added…). I’m sure there is more to the process, but I bet you just learned something, didn’t you?
All that being said, the end product was not significantly different to justify the cost of graham flour in my life. There you have it. Not a true graham cracker, but delicious none the less.

Graham Crackers

Bless This Mess Original
Printable Recipe

2 1/4 cups whole wheat flour
1/3 cup sucanat (dehydrated cane juice) or brown sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. cinnamon
3 T. honey
1/4 c. water
1 t. vanilla
1/2 cup butter, melted

Place all your dry ingredients in the bowl of your mixer and combine. Add all of the wet ingredients and mix with the cookie paddle attachment until everything comes together. The dough isn’t sticky and is moderately greasy.

Preheat oven to 350 degrees. Divide the dough in half and roll half out on a floured surface. Roll to about 1/4 inch thick. You can treat the dough like a sugar cookie dough and cut out shapes or you can use a pizza cutter and cut out squares. Place the cut out crackers on a parchment-paper-lined cookie sheet, prick them with a fork, and bake for 8-12 minutes until the edges just slightly darken. They will harden up more as they cool. Store in an air tight container.

Notes:
You will love these! Don’t even think about using white flour here. There is no need, and it will cut out some of the much-needed taste. I grind hard white wheat berries at home and love the flavor and texture.
You can use coconut oil in place of all or part of the butter
The thickness of the dough and the baking time will change the texture of the cracker. Sometime I like them thicker and baked less which yields more of a cookie texture (which my baby eats better than the crunchy). Lots of times I will roll out half the dough for thin crackers and the other half for thicker cookies.

24 comments on “Whole Wheat Graham Crackers

  1. I sold my wheat grinder earlier this year because we went Primal and cut out wheat. We’re letting it creep back in just a bit now and I’m regretting (a little) selling my grinder. Oh well, Bobs Red Mill flour will work just fine I guess. Thanks for the great recipe. I will be trying this for sure. I’m your newest follower…your blog is lovely.

  2. We made them this afternoon- yum! But I have to admit, my younger 3 liked them plain but my older 3 did not- so we put frosting on them and now they are in LOVE :)
    Do you have a healthy frosting recipe? haha

    1. Emily- I’m so glad you tried them. Sometime I’ll brush them with a little melted butter or coconut oil and then sprinkle them with cinnamon and sugar. Do you think your older kids would like that? I have lots of icing recipes but none that I would claim as healthy :)

  3. I just saw ourbestbites posted a graham cracker recipe 10 days after yours. You are fancy- posting before the big-wigs. And yours has less fat & sugar. I will be trying this…when the weather cools down & I start using my oven again. (besides for making bread) These summer days make me want to get a solar oven ;)

  4. Is the flavor close to a graham cracker? I want to make them, but I’m afraid it won’t taste enough like the originals…

    1. Don’t count on them tasting like store-bought… those are a whole nother animal and these aren’t even made with the same ingredient. They are delicious but not the same. I say try them and see what you think. If anything they eat like a cookie :)

  5. Made these today, its a keeper. Not as sweet as the box kind but I love that it only uses whole wheat flour and not a mix of whole and refined flour. Thanks Melissa!

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